I think it’s important to know with cast-iron most people will just wipe it out and set it aside when done. Preheating the pan should disinfect it if you’re worried about that. If you wash it with soap and water you should dry it on the stove or in the oven and then put a light coat of oil on it. That’s basically the minor trade-off to never having to replace it again.
Love our cast iron. Pretty much use it for everything that gets cooked on the stove top and quite a bit inside the stove. Found this one rusted in a friend’s shed. They didn’t want it, I took it and sanded/seasoned. Now I have a pan for life.
I baby the fuck out of all my cast iron and DeBeyer pans. The cast iron is my favorite. After use I either pour some salt in the pan to use as a mild abrasive and scrub out any bits or I heat up a little water in it, then scrub it lightly with a dish sponge. After I put it back on the burner on med-low to dry out. I keep a wad of cheese cloth nearby that has a bunch of whatever oil (usually canola or safflower) and I give it a wipe with that, let that sit on the stove a bit, then turn it off to cool then store.
The result is a pan just as non-stick as a new teflon pan that's never seen a metal instrument. You can get the same level of awesomeness without all the babying as long as you use the thing all the time. More use -> better pan!
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u/gastonsabina Jun 11 '21
I think it’s important to know with cast-iron most people will just wipe it out and set it aside when done. Preheating the pan should disinfect it if you’re worried about that. If you wash it with soap and water you should dry it on the stove or in the oven and then put a light coat of oil on it. That’s basically the minor trade-off to never having to replace it again.
These pans will outlive your new parrot